Ricotta Pie

Brian Hagiwara

Food Director Susan Westmoreland's Aunt Alice used to make this family favorite every Thanksgiving. Eventually, she had to make two pies, because Westmoreland, her brother, Michael, and her cousin, Judith, would have a contest to see who could eat the most!

Level:
Moderate

Yield:
20

Serves:
20

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Ingredients

Crust

¾ c. margarine or butter

⅓ c. sugar

1 large egg

2 tsp. vanilla extract

2 c. all-purpose flour

¼ tsp. salt

Ricotta Filling

1 package cream cheese

¾ c. sugar

¼ tsp. ground cinnamon

1 container ricotta cheese

5 large egg whites

Directions

Prepare crust: In large bowl, with mixer at low speed, beat margarine or butter with sugar until blended. Increase speed to high; beat until light and creamy, occasionally scraping bowl with rubber spatula. Reduce speed to medium; beat in egg until blended. Beat in vanilla. With wooden spoon, stir in flour and salt until dough begins to form. With hands, press dough together. Shape dough into a disk and wrap in plastic wrap; refrigerate 30 minutes or until dough is firm enough to handle.

Meanwhile, prepare ricotta filling: In large bowl, with mixer at low speed, beat cream cheese, sugar, and cinnamon until blended. Increase speed to high; beat until light and creamy. Reduce speed to medium; add ricotta cheese and all but 1 tablespoon egg whites and beat just until blended. Set filling aside.